This Savory Cabbage and Oat Bake turns humble cabbage and oats into a golden, cheesy dish that is as comforting as it is wholesome. Shredded cabbage folds into a light egg-and-oat batter, then bakes under a melted cheese topping until crisp at the edges. It is an easy vegetarian bake for busy weeknights, lunchboxes, or a light dinner with a fresh salad.
Ingredients
- 2 eggs
- 150 ml (2/3 cup) milk
- 1 tsp salt
- Spices to taste
- 6 tbsp large rolled oats
- 1 tsp baking powder
- 400 g (14 oz) white cabbage, shredded
- For the topping: 1 egg + 50 g (2 oz) grated light cheese
Instructions
- Whisk the eggs, milk and spices; stir in the oats and baking powder and let the oats soak. Shred the cabbage.
- Mix the cabbage into the oat batter. Press into a baking dish. Whisk the topping egg with the grated cheese and spread over the top. Bake at 180°C (350°F) for 35 minutes.
Tips
- Shred the cabbage thinly so it softens evenly and blends smoothly into the oat batter.
- Let the oat mixture rest for 5-10 minutes before adding the cabbage so the oats absorb the milk.
- Rest the bake for 10 minutes after baking so it firms up and slices cleanly.
Nutrition: per 100 g: 140 kcal, protein 4.8 g, fat 7 g, carbs 14.4 g.
If you love savory cabbage bakes, try our Savory Cabbage Skillet Pancake and Cabbage Pie with Pour-Over Batter for more cozy ideas. For more healthy cabbage recipes, see USDA.